Tomato And Wine Risotto

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 4 tablespoons olive oil, divided
• 1/4 lb pancetta, diced
• 1 red onion, minced
• 1 1/2 cups arborio rice or 1 1/2 cups carnaroli rice
• 2 cups dry red wine (such as a primitivo)
• 1 pinch salt
• 1 pinch black pepper
• 4 -5 cups tomato juice, heated
• 1/2 cup grated asiago cheese
• 1/4 cup minced basil leaves

Recipe

• 1 heat 1 tbsp oil over medium-high heat. add pancetta and cook until crispy. remove pancetta with a slotted spoon, reserving fat.
• 2 add 3 tbsp oil to pan. add onion and sweat until limp. add rice and stir until well coated and rice is opaque.
• 3 add wine and stir constantly until the liquid is nearly fully absorbed.
• 4 add tomato juice, 1 cup at a time, stirring constantly. when the liquid is nearly fully absorbed, add the next cup. continue cooking and stirring until rice is al dente - just barely tender - and the sauce is thick and creamy.
• 5 add asiago cheese and basil. stir well and serve. garnish with pancetta, a few shavings of asiago and a small sprig of basil.